Ice cream makers use it combat the effects of too much water in their ice cream base. Milk is almost 90 percent water, and heavy cream is about 60 percent water. You need water to freeze your ice cream, but too much water will freeze into itty-bitty ice cream crystals… and your ice cream will be icy and grainy, not smooth and creamy. Skim milk powder absorbs excess water and givers a milkier, creamier flavor.

You can buy bags of skim or nonfat dry milk powder in stores for around four bucks, so it’s a worthy investment if you like to make ice cream at home. If you don’t have to share your dessert with children, a little bit of booze can help too.